Panda Express Orange Chicken (Copycat Recipe)
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Panda Express Orange Chicken combines crispy fried chicken pieces with a flavorful citrus sauce. Make this easy orange chicken recipe today! The spicy orange sauce on the coated chicken is the best flavor. This tastes like the real deal!
Hot and crispy, with a sweet and tangy sauce, Panda Express® has nailed the perfect way to make crispy orange chicken. The next time you’re craving this dish, make it yourself!
It’s no wonder why it’s their most popular menu item!
Now, you can recreate this entrée in your kitchen right down to that signature irresistible sauce.
When it comes to homemade orange chicken, this is one of my favorite recipes.
You can easily make your own orange chicken at home in small batches, for when that craving hits.
Use the simple steps of this Copycat Panda Express recipe as the best way to get those flavors in your own kitchen.
It’s a great way to step into the world of restaurant copycat recipes with the way this orange chicken recipe tastes.
Table of Contents
Panda Express Orange Chicken Recipe
Enjoy all of the delicious flavors of takeout at a fraction of the cost! This easy orange chicken Panda Express copycat recipe makes enough to feed the whole family.
Pair this scrumptious entrée with pork fried rice and crispy spring rolls for a full spread that can’t be beat.
Looking for more copycat recipes of your takeout favorites? Here’s a classic fried rice that is ready in just 30 minutes.
Try our homemade version of the Panda Express broccoli beef recipe or my delicious barbacoa, just like the kind from Chipotle!
We also have an amazing kung pao chicken that is ready in less than an hour!
Forget the need for Chinese restaurants and the tipping required for Chinese takeout and make your own dishes at home. They’re so simple to do!
Orange Chicken Panda Express Recipe Tips and Tricks
- Choose the right oil. Vegetable oil, shortening, and peanut oil are all great options for frying.
When making this crispy orange chicken, we typically use liquid vegetable shortening. - Adjust the spice level. The spice in this dish comes from chili pepper paste and ginger.
As written, the orange chicken sauce is mildly spicy like the restaurant version, but you can adjust the amounts to make this dish spicier if you’d like.
Add all the spicy flavors – or none. Make it your own version! I’m all about spicy sauce but some like it mild. - Watch the oil temperature. It needs to stay consistent, between 350°F and 375°F. Too low, and the battered meat will absorb too much oil and take longer to cook.
If the oil is too hot, the batter will burn before the center has a chance to cook through. - Or use a deep fryer! If you happen to have one, now’s the time to use it.
You can set the exact oil temperature you need, and the appliance will keep it consistent throughout frying.
Kitchen Tools You Will Need
- Stock pot or Dutch oven for frying
- Medium saucepan – Heats evenly and is easy to clean too.
- Candy thermometer – Makes it easy to see when your oil is at the correct temperature.
- Shallow Bowls or plates, for dredging
Panda Express Orange Chicken Recipe FAQ
All of the flavor in the Asian chicken dish comes from the Panda Express signature orange chicken sauce, which features orange peel, soy sauce, vinegar, and red chili peppers. This gives the dish a citrusy sweet and tangy flavor with just a hint of heat.
I swear to you that it has the best taste as is, but you also can’t go wrong pairing it with options like long udon noodles, Chinese noodles, a bed of homemade fried rice, or a small bowl of white rice on the side.
Sometimes, I’ll just add some chili flakes and diced green onions, and enjoy the bite-sized pieces this way. I’ve also sauteed up green beans and sliced red bell peppers for a fun stir-fry, too. And anytime I’ve varied how I serve the pieces of the battered chicken, it always gets rave reviews.
It’s literally what your taste buds want.
For the best flavor, we recommend serving this orange chicken Panda Express copycat dish immediately after frying.
Leftovers can be refrigerated in an airtight container for up to 2 days and reheated prior to serving.
The tangy orange sauce might be the star of the show, but that doesn’t mean that you can’t add toppings. Orange zest, red pepper flakes, a sprinkle of brown sugar, sesame seeds, white pepper, regular soy sauce, or even a bit of maple syrup pair really well with the flavors and quite possibly add a spicy kick.
For the best results, add whatever toppings that you want to these bite-size pieces. The orange glaze and tangy orange citrus sauce pars well with just about anything!
Reheating Orange Chicken Leftovers
Air Fryer
For perfectly crispy results, nothing beats the air fryer! Place leftover Panda Express orange chicken in the basket and cook for 3 to 4 minutes at 400°F.
Warm any additional sauce in the microwave on medium power.
Reheating in the Oven
Arrange the chicken pieces in a single layer on a baking sheet lined with parchment paper or foil.
Bake at 350°F for 10 to 12 minutes, or until the chicken is warmed through and reaches an internal temperature of 165°F.
You could also reheat crispy orange chicken leftovers in the microwave, but the chicken pieces will be soft instead of firm and crispy.
Enjoy!
With love, from our simple kitchen to yours.
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Other Restaurant Copycat Recipes
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Panda Express Orange Chicken (Copycat)
Ingredients
FOR THE CHICKEN
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon vegetable oil
- Vegetable oil, for frying
FOR THE SAUCE
- 1 tablespoon sesame oil
- 1 teaspoon red chili paste
- 1 tablespoon minced garlic, about 3 cloves
- 1 tablespoon minced fresh ginger, about 1-inch piece
- 1 tablespoon light soy sauce
- 1 tablespoon orange zest
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced (optional garnish)
Instructions
- HEAT OIL: Pour vegetable oil into a heavy Dutch oven or stockpot to about 4 inches deep. Heat to 375°F over medium heat.
- MAKE DRY MIXTURE: In a shallow bowl, whisk together ½ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon paprika, ½ teaspoon fresh ground black pepper, 1 teaspoon garlic salt, and ½ teaspoon onion powder.
- MAKE WET MIXTURE: In a separate bowl, whisk together ½ cup whole milk, 1 large egg, and 1 tablespoon vegetable oil until smooth.
- COAT CHICKEN: Dip the chicken pieces into the milk mixture, then into the flour mixture, coating evenly.
- FRY: Carefully add several coated chicken pieces into the hot oil. Fry for 2 to 3 minutes until light golden brown and cooked through. Maintain oil temperature between 350°F and 375°F. Remove with a slotted spoon and drain on paper towels. Repeat in batches.
- MAKE SAUCE: In a saucepan over medium heat, add 1 tablespoon sesame oil. Stir in 1 teaspoon red chili paste, 1 tablespoon minced garlic, and 1 tablespoon minced ginger. Cook for 1 to 2 minutes until fragrant.
- ADD LIQUIDS: Add 1 tablespoon light soy sauce, 1 tablespoon orange zest, ¼ cup rice vinegar, and ½ cup granulated sugar. Stir to combine.
- THICKEN: Whisk 1 tablespoon cornstarch into ½ cup orange juice until smooth. Pour into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until thickened and glossy.
- TOSS: Add the fried chicken to the sauce and toss until fully coated.
- SERVE: Garnish with sliced green onions if desired and serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Post originally published April 18, 2022, updated and republished February 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I tried making this to copy the Panda Express orange chicken that my wife loves, and it turned out really well. We were both surprised at how close it compares, while having that home-cooked flavor that makes it all the better!
Where do you find the chili, orange and garlic paste??
Herbs are found in the Produce Department, they have Garlic paste. Where I live we shop at Albertsons and the red chili 🌶️ pepper paste is found on the isle that has ethnic food (Mexican, Oriental, Thai). If you still can’t find the items ask an employee of the store, they can usually direct you to the area.
Hope this helps you, Mary 😊
I’m wondering if you can use chicken thighs and if not what the reasoning for that is. I’m just curious. I’m not a chicken breast person but if there is a reason that they are a better choice then it makes it easier!!
Im sure boneless skinless thighs would be delicious in this as well. Use the cut of meat you prefer! My husband prefers thigh meat too!
Will these cook in an air fryer
this recipe is amazing! I followed it step by step, and the Panda Express Orange Chicken turned out to be a delightful masterpiece. Donna and Chad’s recipes on The Slow Roasted Italian never disappoint!
Hi Justin!
We’re so glad that you enjoyed our recipe!
TSRI Team Member,
Devlyn
Donna and Chad, you’ve done it again! This Panda Express Orange Chicken is a knockout. I couldn’t believe how close it tasted to the restaurant version.
Hi Andrew!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Wow! This copycat recipe produced a dish that is truly a replica of panda’s orange chicken. It took a bit longer to prep and cook but truly worth it. I added sautéed green, red, and orange sweet peppers and sliced onions tossed with some of the sauce and made my own ginger/garlic paste and cooked the scallions with the basmati rice – truly delicious. Hubby loved it – now I will only order panda when I am feeling lazy. Great recipe- thanks!!
Hi Jen!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
Loved it!
Unfortunately Panda has no restaurants in the Netherlands yet.
So we have to make our own.
Brings me back into the holiday vibe!
Thanks!
Hi Mar!
I’m glad you enjoyed the recipe!
TSRI Team Member,
Devlyn